salade crevettes recette été sauce piquante scotch bonnet
15 minutes • 4 servings

Summer Shrimp Salad

A summery salad perfect for warm days: plump shrimp, juicy pink grapefruit, creamy avocado, and sweet tomatoes, all tossed in a bright vinaigrette with the fruity kick of our Scotch Bonnet hot sauce. Freshness, sunshine, and a little fire in your mouth guaranteed.

Ingredients

Salad

  • 400g cooked and peeled shrimp (medium or large size);
  • 2 pink grapefruits;
  • 2 ripe, firm avocados;
  • 200 g cherry tomatoes;
  • 1 lime (juice and zest);
  • Chopped chives to serve.

Vinaigrette

  • 4 tbsp extra virgin olive oil;
  • 1 tbsp Dijon mustard;
  • 2 to 3 tbsp fresh lime juice;
  • 1 tbsp Scotch Bonnet Hot Sauce;
  • Salt and freshly ground black pepper.

Preparation

  1. Peel the grapefruits (removing all the white membrane).
  2. Remove the supremes by sliding a thin knife between the membranes.
  3. Save the juice for the vinaigrette.
  4. Cut the avocados into cubes of about 1.5 cm. Immediately sprinkle with a little lime juice to prevent oxidation.
  5. Cut the cherry tomatoes into 4.
  6. In a small bowl, whisk together olive oil, Dijon mustard, lime juice, a little grapefruit juice, Scotch Bonnet sauce, salt, and pepper.
  7. In a large salad bowl, arrange the shrimp, grapefruit segments, avocado cubes and tomatoes.
  8. Pour the dressing over the top and mix gently so as not to crush the avocado.
  9. Sprinkle with chopped chives.
  10. Serve chilled in glasses or verrines

Featured Products

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Scotch Bonnet Hot Sauce 200f ml
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